Christmas Croissant Breakfast Casserole
Christmas Croissant Breakfast Casserole is a vegetarian croissant egg bake assembled in advance and baked the next day.
Ingredients
- 1 red bell pepper
- 1 large poblano pepper
- 8 oz mushrooms, chopped
- 2 Tbs unsalted butter
- 3-4 large croissants, roughly chopped
- ¼ cup green onion
- 2 Tbs flat-leaf parsley
- 1 cup shredded white cheddar cheese
- ½ cup shredded Swiss cheese
- ¼ cup shredded parmesan
- 5 eggs, lightly beaten
- 1 cup cream
- 1 cup milk
- 1 tsp kosher salt
- couple pinches fresh cracked pepper
Instructions
- Under the oven broiler, roast the poblano and red bell peppers, turning every 4-5 minutes, until skins are blackened and blistered all over. Move the blackened peppers to a ziploc bag to allow to steam. Once cool enough to handle, remove and discard the skins and seeds. Chop and set aside.
- In a medium skillet, melt the butter. Add the mushrooms and cook, tossing regularly, until nicely browned.
- In a 13x9 baking dish, toss together the poblano pepper, red bell pepper, mushrooms, croissant pieces, green onion, and parsley. Top with the cheeses.
- Combine the eggs, cream, milk, salt, and pepper. Pour over the casserole. Cover with plastic wrap and put in the fridge to set overnight.
- Bake casserole at 350°F for 45 minutes or until center is set. Allow to cool 10 minutes before serving. Yields 8 servings.
Nutrition
Calories: 511kcal (26%) | Carbohydrates: 18g (6%) | Protein: 24g (48%) | Fat: 37g (57%) | Saturated Fat: 21g (131%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 222mg (74%) | Sodium: 905mg (39%) | Potassium: 386mg (11%) | Fiber: 2g (8%) | Sugar: 7g (8%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!